Make Bakery-Quality Japanese Style Blueberry Bagels at Home Using Yudane!

Рет қаралды 23,826

Күн бұрын

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Blueberry Bagels
Discover the delightful taste of my homemade blueberry bagel, crafted with a delicious infusion of blueberry flavour throughout the bread. Using the traditional Japanese Yudane method, I've achieved a perfectly soft and moist texture inside. For that irresistible chewy bite, each bagel was briefly boiled for one minute per side before being baked at a high temperature to develop a beautifully crisp crust.
What is Yudane?
Yudane is a Japanese bread-making technique that involves mixing flour with boiling water before adding it to the dough. This process gelatinises the starches in the flour, allowing it to absorb more water and resulting in a softer, fluffier bread that stays fresh longer.
Craving more Yudane-inspired recipes? Drop a comment below or click on this video to explore more!
• Japanese Milk Bread Re...
Ingredients:
Yudane -
Bread Flour 16g
Boiled Water 16g
(Give it a quick mix, Let it cool down, then leave it in the refrigerator overnight.)
Main Dough -
Bread Flour 400g
Instant Yeast 4g
Salt 6g
Caster Sugar 20g
Frozen Blueberry 160g
(Defrost and let them come to room temperature)
Warm Milk 120ml
All Yudane
**Note**: A section of the video music has had to be changed due to copyright.
Remember to hit that subscribe button and let me know in the comments if you’ve ever tried making Bagels of any flavour yourself! 🥯🍞
The Brod & Taylor Foldable Proofer & Slow Cooker is used in this video, You can find it here: brodandtaylor....
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Пікірлер: 49

@MoroMoro1 9 ай бұрын

Bagels look really great! Saving this for future reference

@MyFormosaFood 9 ай бұрын

thank you so much ❤️

@witchbtch8155 3 ай бұрын

Made them and they're incredible! Super super worth it 👍

@MyFormosaFood 3 ай бұрын

Glad you like them!🥰🥰

@yanchi8780 9 ай бұрын

This looks so easy, makes me think I could make it))

@sbm1961 7 ай бұрын

These looks absolutely delicious! Thank you for making a simple to follow video. Question - can the blueberries be fresh or do they have to be frozen?

@MyFormosaFood 7 ай бұрын

Hi thank you so much and yes you can use fresh ones. 😊😊

@densetsughem1 8 ай бұрын

looks delicious ❤❤❤.

@MyFormosaFood 8 ай бұрын

Thank you 😋

@jacquelinechan0306 2 ай бұрын

Hi there! I love your 🫐🥯 video! Can I substitute bread flour to AP flour? 😇

@MyFormosaFood 2 ай бұрын

Thank you so much! 🥰 Yes, you can however you may need to adjust the water and the bagel might not be as chewy. Hope this helps

@Easyhealthycreations 9 ай бұрын

This looks delicious ❤

@MyFormosaFood 9 ай бұрын

Thank you 😋

@leishihu7634 6 ай бұрын

What should we do if we don’t have a proofing machine? ( 4:18 )

@MyFormosaFood 6 ай бұрын

Leave it in a warm place. 😊

@siewkengchua5431 3 ай бұрын

Your recipe looks great! Just wondering if fresh blueberries can be used?

@MyFormosaFood 3 ай бұрын

Thank you so much. Yes, you can☺️

@sirmeows101 5 ай бұрын

Do you have the measurements in cups and tsp and tbsp by chance? Thank you I am making this tomorrow! I will probably just do the finger hole round trick versus the hole rolling out and creasing together. We shall see how it goes lol! Thank you for this video!

@MyFormosaFood 5 ай бұрын

Sorry, I don't have them. Good luck with your baking.

@sauyin98 7 ай бұрын

An amazing recipe! I love the bagels!! One question though.. how do I stop the bagels from wrinkling when they come out the oven? 😊

@MyFormosaFood 7 ай бұрын

Thank you so much! 🥰 There are a few reasons this could happen. They could be under proofed, the boiling time was wrong or the cooking temperature wasn't right. I can't advise on yours without more detail but I hope this helps.

@HelenTeh-y7z 3 ай бұрын

Use cold or room temperature yudane?

@MyFormosaFood 3 ай бұрын

Room temperature

@feathercheng4250 7 ай бұрын

May I ask what about your flour protein percentage? Thank you!

@MyFormosaFood 7 ай бұрын

It was 12.5

@jellybeantofu 8 ай бұрын

Hi my dough after resting didn’t have any air ? Is that bad ?

@MyFormosaFood 8 ай бұрын

Can you describe in more detail for me?

@jellybeantofu 8 ай бұрын

@@MyFormosaFood I rested my dough for 60 minutes . After the time was done I opened my dough and it was not airy. Is that because it was too cold to proof?

@mylo4939 5 ай бұрын

@jellybeantofu The air it was resting in might not have been warm enough. Also, your yeast might be dead :(

@jellybeantofu 5 ай бұрын

@@mylo4939 thank you for responding!!! It means a lot, next time I’ll make this I’ll make sure to do these things !

@yanchi8780 9 ай бұрын

What is yudane? A sort of starter? Like for sour dough?

@MyFormosaFood 9 ай бұрын

Hi thanks for your questions, I'll try my best to answer you: Yudane is a Japanese bread-making technique that involves mixing flour with boiling water before adding it to the dough. This process gelatinises the starches in the flour, allowing it to absorb more water and resulting in a softer, fluffier bread that stays fresh longer. Hope this helps.

@daneberhardt8658 4 ай бұрын

It’s a roux.